The Occurrence and Contamination Level of Ochratoxin A in Plant and Animal-Derived Food Commodities
Xianjiang Li,
Wen Ma,
Zhiyong Ma,
Qinghe Zhang,
Hongmei Li
Affiliations
Xianjiang Li
Food Safety Laboratory, Division of Metrology in Chemistry, National Institute of Metrology, Beijing 100029, China
Wen Ma
State Key Laboratory of Natural and Biomimetic Drugs, School of Pharmaceutical Sciences, Peking University, Beijing 100191, China
Zhiyong Ma
Beijing State Key Laboratory of Organic-Inorganic Composites, College of Chemical Engineering, Beijing University of Chemical Technology, Beijing 100029, China
Qinghe Zhang
Food Safety Laboratory, Division of Metrology in Chemistry, National Institute of Metrology, Beijing 100029, China
Hongmei Li
Food Safety Laboratory, Division of Metrology in Chemistry, National Institute of Metrology, Beijing 100029, China
Ochratoxin A (OTA) is a highly toxic mycotoxin and poses great threat to human health. Due to its serious toxicity and widespread contamination, great efforts have been made to evaluate its human exposure. This review focuses on the OTA occurrence and contamination level in nine plant and animal derived food commodities: cereal, wine, coffee, beer, cocoa, dried fruit, spice, meat, and milk. The occurrence and contamination level varied greatly in food commodities and were affected by many factors, including spices, geography, climate, and storage conditions. Therefore, risk monitoring must be routinely implemented to ensure minimal OTA intake and food safety.
